NEW TECH FOODS

Fermentation has long been fundamental to food and beverage innovation. It is a process that has shaped global diets for millennia, from bread and beer to soy sauce and cheese. Today, advanced fermentation methods are evolving this ancient technique into a sophisticated biotechnology platform. Once primarily leveraged to replicate dairy proteins for plant-based applications, it is now entering a new phase – one defined by technical diversification, novel ingredient production and the potential to transform formulation, functionality and sustainability across the food and drink industry. Leah Smith explores. Early developments in precision fermentation primarily focused on producing animal-identical proteins such as casein and whey, enabling plant-based brands to replicate the melt, stretch and creaminess of conventional dairy. These milestones validated the technology’s potential – but they were only the beginning. Today, researchers and start-ups are exploring new frontiers that could reshape multiple areas of the food system, particularly in alternative fats, flavour compounds and functional ingredients. Troels Prahl, co-founder and CEO of Swan Neck Bio, told said: “The next big wins are fats, flavours and speciality ingredients like enzymes. These products are high-value and often hard to source naturally. Fermentation can make them more reliable and affordable, while new methods help companies scale faster with fewer risks.” Claus Lattemann, corporate director of fermentation R&D at Lesaffre Institute of Science & Technology, echoed this view: “Precision fermentation will move beyond dairy proteins toward high-value, multifunctional ingredients that improve nutrition, sustainability and resilience in the food system”. With global supply chains under increasing pressure – from cocoa to palm oil – fermentation-derived fats and yeast-based ingredients could deliver both functional and supply chain advantages. “Fermentation can fill shortages of rare ingredients like vanilla or citrus oils, replace animal-based functions such as foaming or emulsifying, and add vital nutrients,” Prahl enthused. “It’s also climate-friendly and, in partnership with the agricultural sector, can help restore our food system. The common denominator is microbiology.” Boosting health, wealth and sustainability At Lesaffre, researchers have identified several areas where advanced fermentation technologies can deliver meaningful, system-wide benefits – from sustainable protein production and enhanced nutritional profiles to improved process and resource efficiency. “As we approach a global population of nearly 10 billion by 2050, fermentation offers scalable protein alternatives that minimise environmental impact,” said Lattemann. A recent study by the UK Food Standards Agency (FSA) projects that next-generation fermentation technologies could contribute almost £10 billion to the national economy by 2050. To enable this growth, the FSA has launched a dedicated research programme designed to enhance regulatory clarity, strengthen scientific understanding, and streamline approval pathways for novel fermentation-derived ingredients and products. The study found that, under current policy conditions – with only modest government support for R&D and regulatory modernisation – the UK is on course to establish a precision fermentation market valued at approximately £2.4 billion by 2050. However, with greater public and private investment in research capability, manufacturing infrastructure and regulatory frameworks, the sector’s potential value could rise to £5.9 billion – a figure comparable to the UK’s beer manufacturing industry today. Linus Pardoe, senior UK policy manager at GFI Europe, said: “These figures reveal the value to the UK economy of a thriving fermentation sector producing familiar, tasty and nutritious food”. He added that while the FSA’s new programme is a strong start, “government and industry need to invest in order to unlock this full potential”. Fermentation is also becoming central to climate adaptation and circular bioeconomy models, enabling processes that lower greenhouse gas emissions, optimise resource efficiency and deliver measurable nutritional and health outcomes. “Fermentation is essential to addressing nutrition and health challenges,” says Lattemann. “We’re developing bioactive molecules that support metabolic and gut health, as well as pre-, pro-and postbiotics that enhance immune and digestive functions.” Yet consumer perception remains a challenge. Prahl noted: “Consumers may find fats and flavours made this way less familiar than dairy proteins. There’s a saying that any food your grandmother wouldn’t recognise is a UPF. That’s why the industry must communicate clearly, showing that clean label products often rely on biomanufacturing to deliver consistency, taste, sustainability and allergen reduction.” Engineering flavour at the molecular level Authentic flavour has long been a key challenge for plant-based and fermentation-derived foods, where off-notes or a lack of depth can limit consumer acceptance. Advanced fermentation, such as precision and biomass methods, offers a powerful new toolkit, enabling the biosynthesis of flavour molecules that are chemically identical to those found in meat, coffee, vanilla and even hops. Brewers are already exploring hop-free beer formulations, using engineered yeast strains to produce hop-like aromatic compounds without relying on traditional agricultural inputs. Similarly, fermentation-derived vanilla and citrus terpenes promise consistent sensory performance and price stability compared to volatile crop-based supply chains. “As consumers increasingly prioritise health and wellness, they’re seeking functional foods with added benefits,” noted Daria Pashkova, product and marketing manager at Ohly, a company specialising in yeast-based flavour solutions. “While consumers are willing to pay more for these products, taste remains the biggest driver of repeat purchase. The challenge is delivering nutrition without compromising flavour.” The scope of precision fermentation now extends beyond food and beverage applications into nutraceuticals and functional ingredient systems, including rare sugars, bioactive peptides, vitamins and natural colourants. These high-value compounds can be produced at industrial scale with lower environmental impact, supporting cleaner labels, enhanced nutritional functionality and new formulation opportunities. Challenges ahead Despite its promise, significant hurdles remain. Scaling fermentation is capital- and resource-intensive, regulatory pathways can be lengthy and complex, and consumer acceptance will depend heavily on transparency and trust-building. “Costs of feedstock, contamination control, oxygen delivery and reactor space are among the hardest problems,” explained Swan Neck Bio’s Prahl. “Scaling up adds complexity, especially around cleaning validation and changeovers. Outsourcing seed-train steps and ingredient conversion can help streamline operations and reduce downtime.” Lesaffre’s Lattemann agreed: “The main obstacle remains the costly transition from pilot to demonstration and pre-commercialisation phases”. Strategic partnerships will be critical to overcoming these barriers. As Prahl told FoodBev: “Start-ups invent, ingredient suppliers handle quality and regulatory compliance, and large food brands bring products to market”. Swan Neck Bio, for example, recently partnered with Tetra Pak to accelerate pilot testing. “Working together speeds up trials, reduces risk and ensures ingredients meet both factory needs and consumer tastes,” said Prahl. “It’s about adapting commercial fermentation from pharma-derived techniques into scalable food-grade manufacturing systems.” Still, marketing presents a delicate challenge. “Used alone, words like ‘fermentation’ or ‘biomanufacturing’ can sound too technical,” Prahl added. “We need simple narratives and familiar examples to show these foods are safe, tasty and planet-friendly.” Lattemann, however, remains optimistic: “Fermentation carries inherently positive associations – naturalness, tradition, health. The key challenge is regulatory labelling, where even fermentation-derived compounds may appear under additive names, conflicting with clean label expectations.” He continued: “But aligning messaging around safety, natural origins and sustainability can build consumer trust. Fermentation is both a heritage and innovation asset.” The bigger picture If the first wave of precision fermentation was about proof of concept through animal-identical proteins, the next is defined by diversity and functionality – spanning fats, flavours, enzymes and nutraceuticals. These innovations are set to influence every corner of the industry, from bakery and beverages to confectionery and dietary supplements. Prahl summed it up: “Expect improvements in bakery textures, plant-based dairy and eggs, savoury flavours, speciality fats, nutrition supplements and even animal feed. At first, these ingredients will be quietly integrated, then they’ll become visible selling points once production is consistent and affordable.” For food and beverage manufacturers, the message is clear: advanced fermentation methods have moved beyond their meat and dairy origins. They are evolving into a versatile biomanufacturing platform capable of reshaping ingredient supply chains, stabilising raw material costs and driving the next wave of formulation innovation. Progress may still be constrained by production costs and uneven regulatory frameworks, but with crosssector collaboration, investment and clear consumer communication, the pace of transformation is accelerating. The question now is not if fermentation will reshape the industry, but how fast companies can adapt to harness this next frontier. As Lattemann concluded: “Lesaffre foresees precision fermentation becoming a core enabling technology across the entire food value chain – from agricultural biosolutions to finished consumer products”.

2025 has been an exciting year for food innovation. From lab-grown meat and fermentation-based proteins to regenerative farming projects and changes in how meat is regulated, there’s been a lot happening behind the scenes of what we eat. Here’s our round-up of the top 10 stories that shaped the new tech foods landscape this year – showing how science, sustainability and creativity are changing the way our food is made. Regulatory changes in Canada clear cloned beef and pork for sale without labelling Upcoming regulatory changes in Canada will allow meat from cloned animals to enter the Canadian food system without pre-market safety review or mandatory labelling. According to documents from Health Canada and the Canadian Food Inspection Agency (CFIA), planned revisions to the country’s Novel Foods framework will remove cloned animals from the definition of “novel foods.” As a result, meat derived from cloned animals could be sold in Canada without undergoing a safety assessment or being identified on packaging. The move stems from a policy review launched in 2023. Health Canada, working with the CFIA and Agriculture and Agri Food Canada, concluded that meat, milk and other foods from cloned cattle and swine are equivalent to conventionally raised meat and safe for consumption. However, foods from cloned goats and sheep will still be treated as novel and must undergo full pre-market reviews. Read more here FrieslandCampina, Lidl and ReGeNL launch pilot for regenerative agriculture in the Netherlands FrieslandCampina has initiated a three-year pilot project involving 30 dairy farms across the Netherlands, with financial backing from Lidl and support from the National Growth Fund Programme ReGeNL. This collaboration aims to establish a framework for regenerative agriculture focused on enhancing soil health, biodiversity and creating a sustainable income model for dairy farmers. The primary goal of the pilot is to develop an open-access standard for regenerative agriculture, focusing on measurable impacts on both ecological and economic fronts. The project will explore various regenerative practices, including herb-rich grasslands and rotational grazing, to assess their contributions to soil restoration and sustainable food production. Read more here Mini lab to grow precision-fermented proteins in space launches into orbit A miniature laboratory containing yeast microbes, designed to produce proteins and other food ingredients in space, has been launched into Earth orbit in April. The project aimed to assess whether yeasts can produce food as well as pharmaceuticals, fuel and bioplastics in the microgravity of space. It involved collaboration between researchers at UK universities Imperial College London and Cranfield University, alongside space-tech companies Frontier Space and Atmos Space Cargo. Read more here BioCraft gets greenlight to sell cell-cultured ingredients in EU BioCraft, a biotech company specialising in animal cell-cultured ingredients for the pet food market, has received approval from Austrian authorities to use Category 3 Animal Byproducts within the EU, enabling it to supply ingredients to EU pet food producers. Its first cultured cell-based ingredient is made from mouse cells, a traditional prey for both cats and dogs. BioCraft creates an unstructured ingredient from these cultures that requires no additional downstream processing, offering a nutritional profile and consistency similar to the meat slurry commonly used by pet food producers. There is currently no pre-market approval process in the EU for animal feed ingredients, alternative, novel or otherwise. Companies wishing to sell animal-based ingredients to pet food manufacturers must meet legal requirements to ensure that the feed ingredients are safe and become a registered user of animal byproducts in the EU. Read more here Millow commissions new fermentation facility to produce ‘beef-like’ protein from mycelium and oats Swedish food-tech start-up Millow has commissioned its first large-scale dry-state fermentation factory, supported by the European Innovation Council, to produce its clean label protein made from oats and mycelium. The company, headquartered in Gothenburg, received an initial €2.5 million grant from the European Innovation Council to build the facility, part of a €17.5 million blended finance package. The 2,500-square-metre site – formerly a Lego production hall – aims to accelerate Millow’s innovation into industrial scale production. Once fully outfitted later this year, each production line at the factory will deliver up to 500kg of protein per day. The building also houses an advanced fermentation and food laboratory, supporting Millow’s research in mycelium science. Read more here Multus launches food-grade basal media for cultivated meat production Multus Biotechnology, a producer of growth media solutions for the cultivated meat sector, has announced the launch of its new food-grade basal media, named DMEM/F12-FG. This innovative product aims to address the unique challenges faced by the cultivated meat industry by providing a scalable and regulatory-compliant solution for cell growth. The development of DMEM/F12-FG was achieved through collaborations with several global food and feed ingredient companies, which have helped to streamline the supply chain and ensure the formulation is suitable for large-scale production. This initiative reflects a growing trend within the cellular agriculture sector to leverage partnerships for enhanced supply chain resilience and operational efficiency. Read more here Cellular Agriculture achieves milestone with world’s longest hollow fibre bioreactor runs Cellular Agriculture has completed multiple runs of what it claims is the world’s longest hollow fibre bioreactor for any cell culture application, a breakthrough the company says underscores its platform’s robustness and scalability. The UK-based company said the achievement highlights a different approach to scale than conventional systems, which often rely on increasing vessel size. Instead, Cellular Agriculture’s strategy centres on compact, modular bioreactors designed to deliver high performance within a smaller footprint. According to the company, this modularity enables deployment in both centralised, large-scale facilities and decentralised local production sites. This flexibility, it said, allows producers to expand capacity based on demand without being constrained by existing infrastructure, making scalability “more accessible, flexible and efficient”. Read more here Research study unlocks new functional F&B potential through Xampla’s microencapsulation technology A new peer-reviewed study has shown how bio-based materials start-up Xampla’s novel plant protein microcapsules protect fat-soluble active ingredients through simulated digestion, through to the intestinal phase. The study, titled ‘Digestibility and enteric release achieved with microencapsulates made from emulsion-templated plant proteins,' has been published in the Royal Society of Chemistry journal Sustainable Food Technology. Scientists deployed vitamin D2 as a test cargo in spray-dried plant protein encapsulates to demonstrate how fat-soluble ingredients in microscopically sized particles can be added to convenience foods and beverages. Read more here FoodYoung Labs acquires bee-free honey pioneer MeliBio In May, Swiss food innovation company FoodYoung Labs acquired California-based MeliBio, the start-up behind what is claimed to be the world’s first plant-based honey, Mellody. The strategic asset acquisition included MeliBio’s brand, first-generation technology and intellectual property, as FoodYoung Labs aimed to strengthen its position in sustainable and science-driven food innovation. MeliBio launched Mellody using proprietary plant-based technology as an alternative to conventional honey, removing the need for honeybee involvement and addressing sustainability concerns in the apiculture industry. The product gained early recognition through its debut at Eleven Madison Park, a three-Michelin-starred restaurant, and has since expanded into mainstream retail, including Aldi. Read more here Cell AgriTech to open Singapore pilot plant for cultivated meat production Earlier this year, Cell AgriTech said its new pilot plant in Singapore would be operational by August 2025, a target that is now four months past. The facility was designed to support start-ups and cultivated meat companies through a contract manufacturing model that eliminates upfront capital and operational expenditure. The site was intended to serve as both a production hub and a testing ground for cellular-agriculture technologies. Through monthly plans starting at SGD 10,000 (approx. $7.82), clients were to receive access to dedicated bioreactors, real-time remote monitoring, an on-site training space and office facilities. Read more here

Season’s greetings from New Tech Foods! Thank you for being part of our journey this year as we’ve explored the latest innovations at the intersection of food and technology. From smart farming and cultivated meat to precision fermentation, AI-powered manufacturing and alternative proteins, it’s been a year of exciting breakthroughs. We wish you a joyful holiday season and look forward to reconnecting in the new year. Warm wishes, New Tech Foods

It’s easy to get caught up in the news and activities of the industry’s global giants, but what about the smaller firms pushing boundaries with bold ideas? In this instalment of start-up spotlight – which celebrates lesser-known companies and their innovations – we speak to Shen Ming Lee, co-founder and CEO of Terra Oleo. Terra Oleo’s co-founders (L-R): Min Hao Wong, Shen Ming Lee and Boon Uranukul. What inspired the founding of Terra Oleo, and the specific gap you saw in palm oil and cocoa supply chains? The founding team’s complementary strengths in science, industry and strategy inspired Terra Oleo’s mission to reinvent how fats and oils are made. We set out to address the core issues in conventional palm oil and cocoa butter supply chains – rising costs, supply volatility, high carbon emissions, deforestation and poor traceability. Terra Oleo offers a sustainable, efficient and reliable alternative by using precision fermentation to produce application-ready, tailored lipid ingredients directly from abundant upcycled byproducts in Southeast Asia. Why did you decide to target cocoa butter and palm oil derivatives as your first products? Cocoa butter and palm oil derivatives are the high-value downstream segments of the palm and cocoa value chains. By targeting these broader, premium segments, we can achieve economic feasibility early on and accelerate our go-to-market strategy as a young biomanufacturing company. Your platform uses precision fermentation to turn agro-industrial waste into tailored lipids. Can you explain how it works? Terra Oleo harnesses precision fermentation, a commercially scaled bioprocess, to convert low-cost agro-industrial waste into customised lipid ingredients efficient and precisely. Upcycled feedstock: First, we upcycle readily available agro-industrial waste streams in Southeast Asia as low-cost, sustainable feedstock for our yeast. Proprietary yeast strains: Using advanced metabolic engineering, we designed lipid-producing yeast strains that can generate customisable, functional fats and oils. Scalable fermentation process: These yeast strains are cultivated in fermentation tanks, where they grow and naturally accumulate target lipids. Extraction of lipid ingredients: The target lipids are then extracted and purified from the yeast cells, becoming high-value functional ingredients for various industries. What makes your technology different from other fermentation-based fat alternatives being developed? Our proprietary yeast strains directly produce palm oil derivatives and cocoa butter, instead of crude palm oil (low-margin commodity) which is usually what other fermentation-based fat alternatives try to replicate. Furthermore, our technology leverages deep expertise in strain engineering to produce ingredients directly to customer specifications, removing costly intermediary refining and processing. Chocolate and baked goods rely heavily on cocoa butter and palm derivatives – how close are your ingredients in performance and taste? Our Cocoa Butter Equivalent (CBE) is already exhibiting the key properties and specification of conventional cocoa butter. They exhibit butter-like physical properties, have a cream or pale-yellow appearance resembling raw cocoa butter and remain solid at room temperature and melt above 30°C. What’s the biggest technical or regulatory challenge you see ahead for bringing your ingredients into food markets? The biggest regulatory challenge is the costly and time-consuming path of getting pre-market approval across markets for our CBE ingredients which rely on non-conventional oleaginous yeast. The biggest technical challenge is often maintaining consistent results and derisking at every stage of production scale-up. Palm and cocoa have huge land-use and deforestation footprints. How much environmental impact can Terra Oleo’s platform realistically remove from these supply chains? This is a complex question with many dependent variables. Our focus is on producing the high-value, scarce downstream fractions of palm and cocoa supply chains – the most carbon- and cost-intensive segments to produce, as many palm oil derivatives come from the scarcest parts of the fruit. By using precision fermentation to expand the supply of these scarce lipid fractions, Terra Oleo can reduce pressure to expand plantation land, helping mitigate the land-use and deforestation impacts traditionally associated with palm and cocoa production. Anything else you'd like our readers to know? As Terra Oleo enters its next phase, we welcome engagement with potential partners in the oleochemicals and specialty fats sector to sample our ingredients or co-develop customised lipids that are sustainable without compromising performance.

Annick Verween Specialised incubators are helping biotech start-ups turn scientific breakthroughs into commercial success. By providing tailored resources, regulatory guidance and industry connections, they are accelerating innovations tackling global challenges – from sustainable food production to eco-friendly materials. Annick Verween, head of early-stage investor Biotope by VIB, spoke to FoodBev and its sister site, New Tech Foods, about the vital role incubators play in shaping the future of biotech. The cell-based sector is undergoing a wave of innovation, with start-ups exploring the potential for cellular biotechnology to address a wide variety of global challenges, from food insecurity to unsustainable materials. Start-ups are developing innovative ways to leverage cutting-edge technology to create solutions that transform industries, from alternative proteins that reduce reliance on animal-based proteins to existing substandard plant-based alternatives. However, scaling scientific breakthroughs to commercially viable products remains a significant challenge, with funding for the large amounts of R&D necessary being scarce at the moment. Incubators that go beyond traditional business support play a pivotal role in this journey. By providing the technical infrastructure, regulatory guidance and collaborative networks essential to scaling, they serve as a critical bridge between the innovation of today and the market realities of tomorrow. Ecosystems tailored to support innovation Incubators that focus on agrifood and biomaterials biotech start-ups, for example, go beyond offering general business support. They provide specialised resources that start-ups require if they are to succeed. Start-ups developing next-generation ingredients, such as natural food colourants or fermentation-based biosurfactants, benefit from access to state-of-the-art labs, bioreactors and tailored guidance on scaling production processes. Where generalist incubators often lack the sector-specific tools and expertise required for this type of work, specialised incubators offer expertise tailored to the scientific and technical needs of biotech start-ups. This ensures these start-ups can refine their technologies for efficiency and scalability. Many would struggle to bridge the gap between promising lab results and commercial viability without such support. By offering access to advanced research facilities and opportunities to collaborate with experienced scientists and gain insights into bioprocessing challenges, specialised incubators enable start-ups to fast-track their innovative technologies into finished products, ready to meet market demands. Navigating regulatory landscapes and industry compliance Regulatory landscapes present one of the most significant hurdles for agrifood and biomaterials start-ups. Whether developing plant-based proteins, biological soil treatments or sustainable packaging, start-ups must navigate a web of compliance requirements that vary by region and application and range from food safety standards to environmental impact assessments. With access to networks of experts, specialist incubators play a crucial role in guiding start-ups through these regulatory hurdles, ensuring compliance is built into their processes from the start. By providing expertise on global and regional requirements, incubators help start-ups reduce the time and cost associated with regulatory approvals. For example, a start-up producing fermentation-derived proteins might draw on an incubator’s support to anticipate and meet different certification requirements for the EU, US and UK markets. This proactive approach ensures their innovation is not only scientifically sound but also aligned with legal and consumer expectations, translating into market readiness with the fewest delays possible. Facilitating strategic industry partnerships Partnerships offer advantages to start-ups as they seek to scale efficiently while driving broader advancements across the industry. Incubators act as hubs for fostering collaborations by connecting start-ups with established industry players looking to partner with the next big thing. They can also point start-ups in the direction of other essential partners, including ingredient suppliers, equipment manufacturers, investors and regulatory bodies. Through these partnerships, start-ups can share insights, co-develop innovative solutions and accelerate progress across the sector. For example, joint research initiatives enable start-ups to pool resources and expertise to tackle shared industry challenges, such as improving bioprocess efficiency or scaling bioreactors. This collaborative approach not only drives individual company growth but also advances the entire field. Building a sustainable path for cell-based tech start-ups The journey from innovation to commercialisation is rarely straightforward for agrifood and biomaterials start-ups. Challenges in production scaling and process resilience are among the many that stand in the way of growth. Incubators provide a unique collaborative environment where start-ups can exchange knowledge, address shared challenges, and benefit from mentorship by industry leaders. Start-ups working on plant-based proteins, for example, can learn from their peers’ experiences in scaling bioreactors or optimising yeast strains, accelerating their progress while avoiding common pitfalls. This collective approach, combined with access to experienced advisors and cutting-edge facilities, fosters a supportive ecosystem where start-ups can thrive and drive sector-wide innovation. Looking ahead The future of biotech is bright, with start-ups leading the way in addressing critical challenges in food security and sustainability. As these sectors grow, so will the role of incubators in shaping a thriving ecosystem that benefits not only individual ventures but also society at large. With the right support, today’s agrifood and biomaterials biotech start-ups will become tomorrow’s industry leaders, driving meaningful change across the globe.

Arsira Thumaprudti With climate change constantly forcing farmers to adapt and evolve, food safety remains a concern globally. Arsira Thumaprudti, head of business development at Acclym, explains how farmers can unlock the power of regenerative agriculture to avoid supply chain issues, create a more reliable food system and help the environment recover. Climate change is hitting farmers hard. Supply chains keep breaking down. Environmental rules are getting tougher every year. These challenges threaten the very way food and beverage companies do business, forcing them to rethink long-term sustainability and sourcing strategies. Regenerative agriculture has emerged as a promising solution. What was once a nice-to-have sustainability programme has become essential to staying competitive and keeping consumer products on store shelves. Regenerative practices actively restore soil health, enhance biodiversity and sequester carbon – fostering more resilient, environmentally-friendly supply chains that produce nutritious food. Industry pioneers are proving that regenerative agriculture can align environmental goals with business performance – yet significant hurdles remain before these practices become widespread, scaling across the global food system. Regenerative agriculture gains ground Major food and beverage companies are recognising the strategic value of regenerative agriculture, investing in programmes that go beyond sustainability to actively restore ecosystems. McCain Foods, one of the world's largest producers of frozen potato products, has committed to implementing regenerative agricultural practices across all its potato acreage by 2030. Their framework for potato growers includes armouring soil with living plants, rotating crops, minimising tillage, reducing agro-chemical inputs and water usage and more. McCain has reported improved crop resilience and reduced input costs in their pilot programmes. Similarly, Nestlé aims for 50% of its key ingredients to come from farmers adopting regenerative agriculture practices by 2030. They are working closely with more than 500,000 farmers and 150,000 suppliers, as well as local communities, to reduce tillage and chemical inputs and implement crop rotation, mulching and organic fertilisers. Nestlé is investing 1.2 billion Swiss francs over a five-year period to support farmers in their transition. These investments and pilots show that regenerative agriculture is becoming an industry priority – but they also underscore the significant resources and long-term commitment needed to scale it. Persistent industry challenges hinder widespread adoption Despite growing momentum among food and beverage leaders, several key barriers prevent regenerative agriculture from becoming standard practice across the industry, including:   1. Farmer hesitation Perhaps the most human challenge in scaling regenerative agriculture is overcoming resistance to change. Farming practices evolve over generations, with time-tested methods passed down for their ability to produce consistent yields. Asking farmers to abandon these proven approaches for new methods that may initially reduce productivity requires building trust and providing robust support systems. While awareness of regenerative agriculture among farmers has reached an all-time high, adoption rates remain stubbornly low. This gap reflects both practical concerns about economic viability and deep-rooted cultural attachments to traditional farming identities. 2. Investment and time constraints Even if farmers see the long-term vision, the transition to regenerative practices demands both financial commitment and patience. Farmers often face substantial upfront costs for specialised equipment and new technologies, while simultaneously weathering potential yield reductions during the transition phase. For smaller producers already operating on tight margins, these initial investments can be particularly daunting. The full benefits take three-five years to materialise. During this period, farmers are rebuilding soil organic matter, restoring microbial communities, and re-establishing natural ecosystem functions. Only after this rebuilding phase do operations typically see returns of 15-25% on their investment. This extended timeline creates tension with traditional business planning cycles and tests the patience of stakeholders focused on quarterly results. 3. Quantification and measurement difficulties Beyond time and money, the complexity of measuring regenerative agriculture’s impacts is also a barrier. Unlike conventional agriculture, where success metrics focus primarily on yield and cost, regenerative practices produce multiple interwoven benefits that are difficult to isolate and quantify. Historically, the industry has relied on rough estimates and qualitative assessments rather than rigorous data collection. This approach has hampered efforts to prove the business case for regeneration to sceptical stakeholders. Questions persist about how to establish reliable key performance indicators for soil health, biodiversity gains and carbon sequestration across diverse agricultural landscapes. 4. Lack of standardisation Regenerative agriculture is not a one-size-fits-all solution. Practices that work brilliantly in the American Midwest may prove ineffective or counterproductive in tropical regions. For global companies with complex supply chains spanning multiple continents, this variability presents significant challenges for establishing consistent protocols and expectations. Each crop, region and farming system requires carefully adapted approaches that respect local ecological conditions, traditional knowledge and economic realities. This complexity makes it difficult to scale programs quickly or implement standardised training across diverse supplier networks. The path forward For regenerative agriculture to achieve its transformative potential, stakeholders throughout the food system must collaborate to address these challenges systematically. Farmer training and education   Successful transition requires more than just technical information about new practices; it demands ongoing mentorship, peer learning networks and regular access to experts who can help troubleshoot challenges as they arise. Educational approaches must respect farmers' expertise while introducing new principles. Field days, demonstration farms and farmer-to-farmer training programmes have proven especially effective at bridging knowledge gaps and building trust in new methods. Economic incentives and financial support To overcome the financial barriers to transition, innovative funding mechanisms are essential. These might include transition subsidies, payment for ecosystem services, carbon credit programmes, preferential procurement policies and premium prices for regeneratively produced ingredients. The European Union's Common Agricultural Policy reforms provide an instructive example of how policy can accelerate adoption. By shifting subsidies toward outcome-based incentives rather than acreage-based payments, the EU is creating powerful economic drivers for regenerative practices. Standardised metrics and data-driven tools For regenerative agriculture to move beyond early adopters, the industry needs agreed-upon metrics and efficient measurement tools. Emerging technologies show promise for streamlining data collection and creating transparency throughout supply chains. Collaborative industry initiatives to establish common frameworks for soil health assessment, biodiversity monitoring and carbon accounting – that are adaptable for diverse locations – will be crucial for building credibility and enabling meaningful comparison across different programmes. Beyond ESG: The business case for scaling regeneration Regenerative agriculture isn’t just a climate or sustainability solution – it’s a strategic advantage. Beyond environmental benefits, regenerative agriculture can deliver significant economic benefits, such as reduced input costs, premium pricing opportunities, enhanced brand reputation, stronger supplier relationships and greater resilience to climate-related disruptions and regulatory changes. With sustained investment and collaboration, regenerative agriculture can shift from isolated pilot projects to a scalable industry-wide standard, strengthening supply chains, empowering farmers and securing a more sustainable food future.

Dutch cultivated meat company Meatable is ceasing operations and will dissolve its legal entity after failing to secure continued funding. The decision was disclosed by Agronomics, a listed investor focused on clean food technologies and a shareholder in Meatable. According to Agronomics, Meatable’s board and shareholders concluded that an orderly wind-down was the most appropriate course of action following a strategic review. Founded in 2018 by Krijn de Nood, Daan Luining and Mark Kotter, Meatable was regarded as one of Europe’s more advanced cultivated meat startups. The company developed a proprietary production approach based on pluripotent stem cells (PSCs), which naturally multiply rapidly without the genetic modification required by immortalised cell lines. Meatable had been actively pursuing commercialisation in 2025 and was considered a technical leader in the space. Agronomics has invested a total of £7.9 million in Meatable. Prior to the announcement, the stake was carried at £11.9 million and represented approximately 8.1% of Agronomics’ net asset value as of 30 September 2025. The investment will now be written down to zero. Commenting on the decision, Jim Mellon, executive chair of Agronomics, said: “While this outcome is disappointing, we believe the decision has been taken responsibly and in the best interests of all stakeholders. Agronomics continues to actively manage its portfolio and remains focused on supporting its wider portfolio of businesses with strong long-term growth potential.” Meatable’s closure comes just days after Israel-based Believer Meats announced it had ceased operations , despite having secured full regulatory approval in the US and opening what it described as the world’s largest cultivated meat production facility. Other cultivated meat companies to exit the market this year include UK-based CellRev and Dutch start-up Upstream Foods, highlighting the challenging investment climate for start-ups within the cultivated meat, and broader alt-protein, food space.

The Good Food Institute (GFI) Europe has welcomed the European Commission’s new Biotech Act, but said it marks a ‘missed opportunity’ for food innovation due to its exclusion of novel foods from its regulatory sandbox scheme. The Biotech Act, published earlier this week, aims to boost the European Union (EU)’s global competitiveness in biotechnology. While it is largely focused on the health sector, it includes measures that can help commercialise the findings of European researchers working on advanced food-tech technologies such as precision fermentation. Precision fermentation involves training microbes to produce certain bioidentical molecules – such as dairy proteins like whey and casein – in a fermentation tank, without animal input. It is becoming more widely used in the animal-free dairy industry, as well as to create sustainable alternatives to ingredients like palm oil, which is widely used across the food sector but impacted by supply chain constraints and environmental concerns. Companies applying to sell new foods made with precision fermentation in the EU must apply to the European Food Standards Agency (EFSA), which will then initiate a thorough assessment of these foods’ safety and nutritional value before they can be sold across all 27 member states. The new Biotech Act proposes that EFSA expands the guidance provided to companies applying to sell novel foods. This would enable start-ups to request advice from regulators on the technical and scientific information required before making submissions. It also provides details about additional EFSA staff to ensure this function is adequately resourced. GFI welcomed these plans, noting that the measures will support innovation by adding clarity to the application process and preventing unnecessary authorisation delays by ensuring start-ups are clear on the data needed to apply. However, the Commission has excluded novel foods from its proposal to create regulatory sandboxes – controlled and time-limited environments designed to enable experts to design standards for new products. GFI is calling for sandboxes to be introduced across all regulatory food and feed categories, including novel foods, to ensure the full range of new production technologies benefits from these opportunities. Additionally, it has called on the Commission to build on plans to establish a pilot investment facility supporting the scale-up of health biotechnology industries. It proposes new financing for food biotechnologies in a planned second Biotech Act, expected to be published in late 2026. Seth Roberts, senior policy manager at GFI Europe, said: “By expanding the regulatory guidance available to food innovators, the Biotech Act will play an important role in bringing new products to market in a way that meets the EU’s world-beating safety standards, helping to drive green growth, reduce our reliance on imports and boost competitiveness”. He added: “But the Commission’s decision to block novel foods from the sandbox rollout is a disappointing move that marks a missed opportunity to drive forward evidence-based regulation while providing a forum for open dialogue that can give consumers more confidence in new products”. Research conducted by think tank Accenture found that around half of consumers in Germany, France and Spain were willing to try dairy and egg products made using precision fermentation if offered a free sample, or if someone prepared it for them. Around one in five said they would add these products to their diet, highlighting the opportunity that advanced fermentation technologies bring to the F&B industry and its ambitions to improve food security and sustainability.

Japanese food manufacturer Ajinomoto Group has expanded its conscious food brand Atlr.72 with the launch of Mochelie, a mochi-filled almond tart made with Solein. The product is available in Singapore in three flavours: Yuzu Fromage, Sesame Noir and Azuki Matcha. Mochelie is made with Solein and plant-based ingredients, with the use of butter, milk and eggs reduced to less than one third. The pastry consists of a brisée cookie base topped with an almond tart filled with mochi. The name Mochelie combines the Japanese word 'mochi' and the French word 'chérie'. The product features floral designs inspired by nature. Atlr.72 was launched by Ajinomoto as a brand focused on food products that respond to demand for healthier and more sustainable options. Its first limited-edition products, Flowering Mooncakes and Ice Cream Sandwiches made with Solein , were released in September 2024. Earlier this year, the company introduced Atlr.72 Flowering Ice Cream in Singapore in three flavours. In October, Atlr.72 expanded into beverages with a test launch of GRe:en Drop Coffee , which blends regular coffee with beanless coffee made with Solein to create a dairy-free iced latte. Ajinomoto expects the product to be more widely available next year. The company plans to expand Atlr.72 beyond sweet products and beverages into meals and other daily food options. It also plans to open a flagship store in Singapore in the first half of 2026. Atlr.72 Mochelie has been available at a Christmas-themed pop-up store at Parkway Parade, Singapore, from 10-24 December, and at the Atlr.72 food truck at Geneo, Singapore, since 10 December.

Australian biotech innovator All G is accelerating its entry into the global speciality protein market through a joint venture with France-based bioactives company Armor Protéines, alongside the close of a AUD 10 million (approx. $6.6 million) convertible note round. The capital will fuel commercial-scale production of All G’s first recombinant human lactoferrin ingredient, slated for launch in Q1 2026, supporting development of a pipeline of human milk proteins targeting the early-life and adult nutrition markets. The newly formed joint venture brings together All G’s precision fermentation platform and Armor Protéines’ three decades of experience in producing and commercialising high-value dairy bioactives. Armor Protéines, a subsidiary of Savencia Fromage & Dairy, brings extensive global customer networks and expertise in scaling functional dairy ingredients. The company is one of the world’s largest producers of lactoferrin, supplying infant formula, adult nutrition and supplement manufacturers for over 30 years. The partners said the joint venture will allow rapid scale-up and commercial rollout of both human and bovine lactoferrin across global markets, leveraging established regulatory pathways and manufacturing know-how. The inclusion of human lactoferrin represents a potentially transformative step for the infant formula sector. Human lactoferrin is structurally and functionally closer to what is naturally found in breast milk, and its availability at a commercial scale could enable formula manufacturers to more closely match human breast milk’s protein profile. Lactoferrin is one of the most bioactive and expensive functional milk proteins on the market, prized for its antimicrobial properties, iron-binding capacity and benefits across immune function, gastrointestinal health and skin health. Today, the global supply is constrained by traditional extraction methods, which require thousands of litres of cow’s milk to produce one kilogram of purified lactoferrin. As a result, the ingredient is used primarily in premium infant nutrition and high-value nutraceuticals. Recombinant lactoferrin has long been seen as a promising alternative to animal-derived supply, but technical challenges, particularly achieving native-like glycosylation and high-yield expression, have limited commercial feasibility. All G said it has overcome these hurdles through its proprietary precision fermentation processes. Its bovine lactoferrin has now reached pilot-scale production, achieving high purity and batch-to-batch consistency. The company has also completed self-affirmed GRAS status for adult nutrition in the US and secured approval for use in personal care applications in China. On the human lactoferrin front, All G says its first recombinant version will achieve over 95% purity and full bio-equivalence, paving the way for applications across infant and maternal nutrition. Industry demand for lactoferrin is expected to continue outpacing supply as manufacturers focus on immune-support ingredients and more 'bioidentical' early-life nutrition solutions. Precision-fermented lactoferrin could ease supply constraints, stabilise pricing and broaden usage beyond premium SKUs. This joint venture and capital infusion marks a major milestone in All G’s ambitions to build a portfolio of milk proteins, with its bovine lactoferrin powder planned for market introduction later this year, followed by human lactoferrin early next year.

Malaysia’s Islamic authority has issued a landmark ruling allowing cultivated meat to be considered halal, marking a first for a Muslim-majority country. The Department of Islamic Development Malaysia (Jabatan Kemajuan Islam Malaysia, JAKIM), through its National Muzakarah Committee, released a fatwa stating that cultivated meat is permissible under Islamic law if certain conditions are met. These include sourcing cells from animals slaughtered according to Shariah and ensuring that all growth media and biological components come from halal sources, avoiding substances such as blood serum or other haram ingredients. The announcement follows Malaysia’s recently completed National Cultivated Meat Feasibility Study, part of a broader government initiative, supported by the prime minister, to explore 'the potential of future foods'. The ruling aligns with similar decisions by Singapore’s Islamic council, the Korean Muslim Federation, and the International Islamic Fiqh Academy (IIFA), signalling growing regional consensus on the permissibility of cultivated meat. The Good Food Institute (GFI) APAC contributed to the deliberations by providing technical presentations on the science of cultivated meat and sharing industry survey data showing that 87 percent of producers prioritise compliance with halal standards. Mirte Gosker, CEO of The Good Food Institute APAC, said: “As one of the world’s largest halal markets and an influential voice in multilateral standard-setting, Malaysia’s fatwa will have far-reaching implications and signals an emerging global consensus on the permissibility of cultivated meat". "By providing clear guidance for start-ups, scientists and regulators, this ruling sets the stage for greater collaboration between Malaysia, Singapore and other forward-looking countries as we build a more secure and sustainable protein supply for Asia and beyond.”

Harmony Baby Nutrition, a biotech company specialising in infant formulas inspired by human milk, has received $5.9 million (BRL 30 million) in funding from Ação Conjunta FINEP–BNDES Chamada Pública 755. The investment will support the creation of a research and development centre in Belo Horizonte, Brazil, focused on developing a range of infant formulas, including hypoallergenic options. The FINEP–BNDES programme is part of Brazil’s Nova Indústria Brasil policy, which aims to strengthen domestic innovation capacity. Harmony was selected for the funding in recognition of its scientific expertise and potential to contribute to Brazil’s industrial and technological development. Harmony’s new R&D centre will serve as the company’s global hub for research in advanced infant nutrition. The facility will focus on creating formulas that closely resemble human milk, including hypoallergenic products for infants with allergies or sensitivities. “There is currently no domestic infant formula industry in Brazil; the market has been dominated for decades by large multinational companies,” said Wendel (Del) Afonso, founder and CEO of Harmony. “This funding allows us to establish a world-class research and production ecosystem right here in Belo Horizonte." He continued: "In doing so, we are also positioning Brazil as a global leader in humanised infant formula innovation. We’re honored that Harmony has been chosen as a company capable of shaping the country’s technological future.” Harmony’s first product, Melodi, a toddler formula inspired by human milk, has shown a 61% higher sensory preference compared with standard hypoallergenic products in independent studies. The company’s formulas avoid added sugars and dairy-based ingredients, aiming to improve nutritional quality while reducing the carbon footprint associated with traditional cow’s milk formulas. The new R&D centre, expected to open in the first half of 2026, will occupy approximately 250-square-metres and include laboratories for research, quality control and an application plant with high-precision production technologies. Harmony plans to hire 25 professionals, including at least five scientists with master’s or doctoral degrees specializing in infant nutrition. Research at the centre will focus on developing new formulations tailored to different clinical and nutritional needs and investigating bioactive ingredients to achieve compositions closer to human milk. Harmony Baby Nutrition is also raising funds through a community round on Wefunder to support its US launch and expansion of R&D operations in Brazil.